Directions

1. 1. Slice the sausage lengthwise, remove the casing and cook them in a skillet over medium high heat for 4 to 6 minutes per side. Let them cool enough to handle, then cut them into small pieces and reserve.
2. 2. Add a little cooking oil, if necessary, to the same skillet you cooked the sausage in and sauté the celery and onion until softened. Remove from the heat and reserve.
3. 3. In a medium size mixing bowl combine the mayonnaise, mustard, jalapeno, worcestershire, diced eggs, salt and pepper. Mix thoroughly and refrigerate until needed later.
4. 4. Wash the potatoes if you are not going to peel them, otherwise, rinse them after peeling. Cut them into one inch cubes.
5. 5. Put them in a large pot of salted water over high heat. After the water comes to the boil, cook for about 15 to 20 minutes or until potatoes are tender. Drain them in a colander. Transfer the potatoes to a large mixing bowl while they are still hot, they absorb flavors better at that stage.
6. 6. Add the dressing to the potatoes and gently mix well. Add the sausage and cooked celery/onion mixture, continue to stir until thoroughly combined. Taste, adjust the seasonings and serve.